Description
Our Mint Chocolate Vegan Shortbread Cookies are a light and delicious holiday treat that everyone is going to love!
Ingredients
Scale
- 3/4 pound vegan butter, room temperature
- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar (extra for sprinkling on top)
- 1 teaspoon peppermint extract
- 2 tablespoons fresh mint leaves, finely chopped
- 1/4 teaspoon kosher salt
- 6–8 oz dairy-free semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Using a stand mixer, combine butter and sugar in bowl and mix together with paddle attachment. Add peppermint extract and continue mixing.
- In a separate bowl, sift together flour and salt.
- Add flour mixture, together with chopped mint leaves, into the butter mixture. Mix on low speed until it creates a dough.
- Remove from bowl and place on flour-dusted surface and shape into a large disc.
- Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
- After 30 minutes, roll the cookie dough out to 1/2 inch thick and cut with preferred cookie cutter. Place on un-greased cookie sheet and sprinkle with extra sugar.
- Bake for 20-25 minutes or until edges start to turn golden brown. Allow to cool on a wire rack at room temperature.
- When you are ready to dip in chocolate, put chocolate chips & coconut oil in a microwave-safe bowl and warm in the microwave in 20 second increments until fully melted.
- Dip each cookie in chocolate and place on parchment paper to dry.
Notes
- Storage: keep the finished cookies in an airtight container on the counter for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 227
- Sugar: 14.9 g
- Sodium: 149.7 mg
- Fat: 9.9 g
- Carbohydrates: 32.3 g
- Protein: 3 g
- Cholesterol: 0 mg